Name: Comforting French Onion Pot Roast
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: French
Ingredients: 3 lb boneless chuck roast; 1/2 tsp fine sea salt; 1/2 tsp freshly ground black pepper; 1 tbsp extra virgin olive oil; 3 lbs yellow onions (about 8 medium to large); 2 cloves garlic, minced; 1 tbsp maple syrup or brown sugar; 1 tbsp all-purpose flour or gluten-free all-purpose flour; 2 tbsp extra virgin olive oil; 1/2 tsp fine sea salt; 1/2 tsp freshly ground black pepper; 1 cup red wine or extra beef stock; 2 1/2 cups beef stock; 1 sprig rosemary; 1 bay leaf

Description

This comforting French onion pot roast combines sweet onion flavors with slow-cooked tenderness for a family meal that feels like home.

Ingredients

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3 lb boneless chuck roast
1/2 tsp fine sea salt
1/2 tsp freshly ground black pepper
1 tbsp extra virgin olive oil
3 lbs yellow onions (about 8 medium to large)
2 cloves garlic, minced
1 tbsp maple syrup or brown sugar
1 tbsp all-purpose flour or gluten-free all-purpose flour
2 tbsp extra virgin olive oil
1/2 tsp fine sea salt
1/2 tsp freshly ground black pepper
1 cup red wine or extra beef stock
2 1/2 cups beef stock
1 sprig rosemary
1 bay leaf

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Instructions

Pat the roast dry and season it with 1/2 teaspoon sea salt and 1/2 teaspoon pepper.
Heat 1 tablespoon olive oil in a heavy pot over medium-high heat. Sear the roast for 3 to 4 minutes per side until brown.
Remove the roast and lower the heat to medium. Add 2 tablespoons olive oil to the pot.
Add the sliced onions and 1/2 teaspoon salt. Cook slowly, stirring often, until deep golden brown, about 30 to 40 minutes.
Add the minced garlic and maple syrup or brown sugar. Stir and cook for 1 to 2 minutes until fragrant.
Sprinkle the flour over the onions and cook for another minute to remove the raw taste.
Pour in the red wine and scrape the bottom of the pot to lift all those browned bits. Let the wine reduce by about half.
Add the roast back to the pot and pour in 2 1/2 cups beef stock so the meat is about halfway submerged.
Tuck in the rosemary sprig and bay leaf. Bring to a gentle simmer, then cover and move to a 325°F oven, or reduce to low on the stove.
Braise for 2 1/2 to 3 hours, until the meat pulls apart easily with a fork.
When the roast is done, remove it to a cutting board and let it rest for 10 minutes.
Skim any excess fat from the surface of the sauce, then simmer the sauce on the stove until it thickens and glazes the spoon.
Slice or shred the roast, spoon the onions and sauce over the top, and serve.

Notes

Don’t skip the fresh herbs; they are the soul of the dish.

Prep Time: 15 minutes
Cook Time: 180 minutes
Category: Main Course
Method: Braising
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 8g
Sodium: 600mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 35g
Cholesterol: 80mg